The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Phenolic Compounds and Antioxidant Capacity of Georgia-Grown Blueberries and Blackberries
Abstract
Blueberries and blackberries grown at various locations in Georgia were collected and analyzed for flavonoids, total anthocyanins, total polyphenols, and Trolox-equivalent antioxidant capacity (TEAC). Each sample was analyzed for phenolic acids (gallic acid, p-hydroxybenzoic acid, caffeic acid, ferulic acid, and ellagic acid) and flavonoids (catechin, epicatechin, myricetin, quercetin, and kaempferol). A high-performance liquid chromatographic (HPLC) method with photodiode array detection was used for analysis. Compounds were analyzed as aglycons after acid hydrolysis with 1.2 M HCl. Identification of each compound was based on retention time and UV spectra by comparison with pure commercial standards. Phenolic acids ranged from 0.19 to 258.90 mg/100 g fresh weight (FW), and flavonoids ranged from 2.50 to 387.48 mg/100 g FW. Total polyphenols ranged from 261.95 to 929.62 mg/100 g FW, and total anthocyanins ranged from 12.70 to 197.34 mg/100 g FW. TEAC values varied from 8.11 to a maximum of 38.29 microM/g FW. A linear relationship was observed between TEAC values and total polyphenols or total anthocyanins. The data indicate that blueberries and blackberries are rich sources of antioxidants.
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Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Sánchez-Moreno, C., A. Larrauri, J., & Saura-Calixto, F. (1999) · Food Research International · doi:10.1016/s0963-9969(99)00097-6 · Cited by 472
Cited by
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Photochemoprevention of skin cancer by botanical agents
F'guyer, S., Afaq, F., & Mukhtar, H. (2003) · Photodermatology, Photoimmunology & Photomedicine · doi:10.1034/j.1600-0781.2003.00019.x · Cited by 205
Mezadri, T., Villaño, D., Fernández-Pachón, M. S., García-Parrilla, M. C., & Troncoso, A. M. (2008) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2008.02.002 · Cited by 203
Ramos-Escudero, F., Muñoz, A. M., Alvarado-Ortíz, C., Alvarado, Á., & Yáñez, J. A. (2012) · Journal of Medicinal Food · doi:10.1089/jmf.2010.0342 · Cited by 204
Rodriguez-Mateos, A., Ishisaka, A., Mawatari, K., Vidal-Diez, A., Spencer, J. P. E., & Terao, J. (2013) · British Journal of Nutrition · doi:10.1017/s0007114512003911 · Cited by 58
Metadata
- Authors
- Sellappan, S., Akoh, C. C., & Krewer, G.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2002-03-07
- Volume
- 50
- Issue
- 8
- Pages
- 2432-2438
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2036581692
- Cited by
- 723
- References
- 2
- FWCI
- 6.87
- Type
- journal article
- Language
- en
- Open access
- closed
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